Foraging in Oklahoma: Tales and Recipes From the Open Road

When Chef Andrew Black arrived in Oklahoma City as the Executive Chef of the Skirvin Hotel he immediately began to explore local sources for fresh ingredients. This book then is the story of a series of trips he took to visit farms, ranches and bakeries in search of the best locally produced foods for his kitchen and of the fascinating group of farmers and gardeners that have become his friends. This book also contains many personal recipes of Chef Black.